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    Prepare For Brewing: QTD Nome Tipo # %/IBU

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    Pedro Rondó Maradona
    This document provides details for brewing a RIS beer, including a grain bill of 11.5 kg pale ale malt and smaller amounts of chocolate, caramel, and roasted barley for flavor and color. It outlines the mash schedule and specifies hops, spices, and other ingredients to be added during the 60 minute boil. Fermentation details are given for a three-stage fermentation with an English ale yeast over 3 weeks, followed by dry hopping and packaging the beer to be aged for 30 days before drinking.

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    Prepare For Brewing: QTD Nome Tipo # %/IBU

    Uploaded by

    Pedro Rondó Maradona
    31 views2 pages
    This document provides details for brewing a RIS beer, including a grain bill of 11.5 kg pale ale malt and smaller amounts of chocolate, caramel, and roasted barley for flavor and color. It outlines the mash schedule and specifies hops, spices, and other ingredients to be added during the 60 minute boil. Fermentation details are given for a three-stage fermentation with an English ale yeast over 3 weeks, followed by dry hopping and packaging the beer to be aged for 30 days before drinking.

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    NEO RIS.pdf

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    This document provides details for brewing a RIS beer, including a grain bill of 11.5 kg pale ale malt and smaller amounts of chocolate, caramel, and roasted barley for flavor and color. It outlines the mash schedule and specifies hops, spices, and other ingredients to be added during the 60 minute boil. Fermentation details are given for a three-stage fermentation with an English ale yeast over 3 weeks, followed by dry hopping and packaging the beer to be aged for 30 days before drinking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    31 views2 pages

    Prepare For Brewing: QTD Nome Tipo # %/IBU

    Uploaded by

    Pedro Rondó Maradona
    This document provides details for brewing a RIS beer, including a grain bill of 11.5 kg pale ale malt and smaller amounts of chocolate, caramel, and roasted barley for flavor and color. It outlines the mash schedule and specifies hops, spices, and other ingredients to be added during the 60 minute boil. Fermentation details are given for a three-stage fermentation with an English ale yeast over 3 weeks, followed by dry hopping and packaging the beer to be aged for 30 days before drinking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    NEO RIS V1 Página 1 de 2

    Type: 100% Grão Date: 14 May 2020


    Batch Size: 25,00 l Brewer: marajones
    Boil Size: 35,17 l Asst Brewer:
    Boil Time: 60 min Equipment: JONES RIS
    End of Boil Vol: 29,17 l Efficiency: 65,00 %
    Final Bottling Vol: 23,00 l Est Mash Efficiency: 72,8 %
    Fermentation: Ale, Three Stage Taste Rating: 30,0
    Taste Notes:
    Prepare for Brewing

    Clean and Prepare Brewing Equipment


    Total Water Needed: 56,74 l
    Mash Water Acid:

    Mash or Steep Grains


    Ingredientes Mostura
    Qtd Nome Tipo # %/IBU
    11,50 kg Pale Ale Malt (Avangard) (5,9 EBC) Grão 1 88,1 %
    0,50 kg CHOCOLATE CLARO FAWCETT (594,0 EBC) Grão 2 3,8 %
    0,30 kg BEST Chocolate (BESTMALZ) (900,0 EBC) Grão 3 2,3 %
    0,20 kg BEST Caramel Munich II (BESTMALZ) (120,0 EBC) Grão 4 1,5 %
    0,05 kg MALTE CHATEAU ROASTED BARLEY (1300,0 EBC) Grão 5 0,4 %
    Passos da Mostura
    Nome Descrição TemperaturaTempo
    Mash In Adicionar 47,69 l de água até 72,6 C 68,0 C 30 min
    Passo da Mostura Aqueça até 72,0 C por 10 min 72,0 C 40 min
    Mash Out Aqueça até 76,0 C por 2 min 76,0 C 10 min

    Sparge Water Acid:


    Fly sparge com 9,05 l de água a 76,0 C

    Add water to achieve boil volume of 35,17 l


    Estimated pre-boil gravity is 1,084 SG

    Ingredientes Fervura
    Qtd Nome Tipo # %/IBU
    0,50 kg Candi Sugar, Amber (147,8 EBC) Açúcar 6 3,8 %
    30,00 g Magnum [12,90 %] - Fervura 60,0 min Lúpulo 7 26,0 IBUs
    20,00 g EXP 586 [13,30 %] - Fervura 60,0 min Lúpulo 8 17,9 IBUs
    10,00 g Summit [15,10 %] - Fervura 60,0 min Lúpulo 9 10,2 IBUs
    50,00 g Orange Peel, Sweet (Ferver 15,0 mins) Especiaria 10 -
    50,00 g Goldings, East Kent [4,10 %] - Fervura 15,0 min Lúpulo 11 8,0 IBUs
    0,50 Items Whirlfloc Tablet (Ferver 15,0 mins) Refinamento 12 -
    30,00 g EXP 586 [13,30 %] - Fervura 5,0 min Lúpulo 13 9,1 IBUs
    30,00 Items Yeast Nutrient (Ferver 5,0 mins) Outro 14 -
    400,00 g Chocolate (Ferver 5,0 mins) Sabor 15 -
    10,00 g Summit [15,10 %] - Fervura 0,0 min Lúpulo 16 1,8 IBUs

    Estimated Post Boil Vol: 29,17 l and Est Post Boil Gravity: 1,106 SG

    Cool and Transfer Wort

    file://C:\Users\maraona\Documents\BeerSmith2\receitas\Reports\bsxtmp_18761.htm 14/05/2020
    NEO RIS V1 Página 2 de 2

    Cool wort to fermentation temperature


    Transfer wort to fermenter
    Add water if needed to achieve final volume of 25,00 l

    Pitch Yeast and Measure Gravity and Volume


    Ingredientes da Fermentação
    Qtd Nome Tipo # %/IBU
    1,0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23,66 ml] Levedura 17 -

    Measure Actual Original Gravity _______ (Target: 1,106 SG)


    Measure Actual Batch Volume _______ (Target: 25,00 l)
    Add water if needed to achieve final volume of 25,00 l

    Fermentation

    14 May 2020 - Fermentação Primária (7,00 dias a 18,0 C terminando em 18,0 C)


    21 May 2020 - Fermentação Secundária (3,00 dias a 18,0 C terminando em 23,0 C)
    24 May 2020 - Fermentação Terceária (4,00 dias a 23,0 C terminando em 0,0 C)

    Dry Hop and Bottle/Keg

    Measure Final Gravity: _________ (Estimate: 1,027 SG)


    Date Bottled/Kegged: 28 May 2020 - Carbonation: Engarrafar com 135,29 g Corn Sugar
    Age beer for 30,00 days at 0,0 C
    27 Jun 2020 - Drink and enjoy!

    Notes

    file://C:\Users\maraona\Documents\BeerSmith2\receitas\Reports\bsxtmp_18761.htm 14/05/2020

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